2002 Parmesan Potato Wedges

By boandozzy

One serving (4 wedges) equals 129 calories, trace fat (trace saturated fat), 1 mg cholesterol, 249 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g protein.

Diabetic Exchanges: 1-1/2 starch.

Originally published as Parmesan Potato Wedges in Light & Tasty December/January 2002, p9

Ingredients

• 4 large baking potatoes (2 pounds)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika

Preparation

Step 1

Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with cooking spray. Sprinkle with Parmesan cheese and seasonings. Bake at 400° for 30 minutes or until tender. Yield: 8 servings.